Page 10 - Home Garden Decortor - Fall 2017

CAJUN INGREDIENTS  Once cooled, scoop out inside
to create enough space for a large
• Small to medium round winter
serving. Set aside.
squash or pumpkin for each guest
RATATOUILLE • 2 cups cubed yellow squash  In a heavy Dutch oven, heat olive oil
• 2 cups cubed zucchini squash
and sauté onion mixture until clear.
• 2 cups cubed chicken breast pieces
 Sprinkle salt and pepper and
• 1 cup diced fresh tomatoes
2 tbsp of herbs de provence over
STUFFED • 1 cup mixture of diced onion,  Add to pot along with sausage and
(can substitute canned)
chicken and toss.
cook until chicken is almost done.
bell pepper and celery
• 1 cup sliced smoked sausage
Approx. 20 minutes.
SQUASH BOWL • 1 jar marinara sauce  Add chopped vegetables and
sauté another 10 minutes.
• 1 bunch fresh basil chopped
 Add jar of marinara, the balance of
• 4 tbsp herbs de provence
• fresh grated parmesan cheese
the herbs de provence and the basil.
• 1/4 cup olive oil  Simmer for 20 minutes or until
vegetables are soft.
BY SUZANNE FOX DIRECTIONS  Spoon into squash bowl. Top with
 Place squash on a baking sheet grated parmesan cheese.
This recipe is a combination of and cook for 40 minutes or until  Put in the oven for 10 to 15
a French Provencal ratatouille and a Cajun squash is soft enough to carve. minutes or long enough to melt
stuffed bell pepper (minus the bell pepper) the cheese and heat the bowl.